Highfields
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Tamworth, Staffordshire
cheesemakers
Joe Bennet & Aimee Lawn
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milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Tamworth, Staffordshire
cheesemakers
Joe Bennet & Aimee Lawn
Show Less
Background
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Our Work
This is the first hard cheese we sell to be made exclusively without commercial cultures. Whey from the lactic cheeses was added to the evening milk, and Highfields was made directly the next morni...
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This is the first hard cheese we sell to be made exclusively without commercial cultures. Whey from the lactic cheeses was added to the evening milk, and Highfields was made directly the next morning with no additional cultures added. Tasting this cheese next to Innes Log and Brick was a testament to the power of cheesemaking to select different microbes from the same raw materials. Because there was no hard cheese maturing room at the farm, they were brought to Neal's Yard Dairy when they were a week old, and matured in our rooms.
Read Less
Accompaniments
Damson Paste - 200g Slice
£7.40
Tracklements Fig Relish
£4.30
Serving Suggestions
Melt down with a hit of strong mustard for a delicious Welsh rarebit topping. Spoon over smoked haddock fillets and bake until bubbling and golden.
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Highfields
Inspired by Caerphilly, Highfields was made by Joe Bennet & Aimee Lawn near Tamworth, Staffordshire
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Tamworth, Staffordshire
cheesemakers
Joe Bennet & Aimee Lawn
background
Lactic cheese makers by trade, Joe and Aimee had long planned to add a hard cheese to their range, a British style seemed appropriate to both their scale and climate.
our work with this cheese
This is the first hard cheese we sell to be made exclusively without commercial cultures. Whey from the lactic cheeses was added to the evening milk, and Highfields was made directly the next morning with no additional cultures added. Tasting this cheese next to Innes Log and Brick was a testament to the power of cheesemaking to select different microbes from the same raw materials. Because there was no hard cheese maturing room at the farm, they were brought to Neal's Yard Dairy when they were a week old, and matured in our rooms.
pairing suggestion
Melt down with a hit of strong mustard for a delicious Welsh rarebit topping. Spoon over smoked haddock fillets and bake until bubbling and golden.
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